Bacalhau à Moçambicana
A flavorful and aromatic dish featuring salt cod (bacalhau) cooked with tomatoes, onions, bell peppers, and a hint of chili, often incorporating coconut milk for richness.
🧂 Ingredients
- 500 g Salt cod (bacalhau)(soaked and desalted, then cut into portions)
- 4 tbsp Olive oil
- 2 large Onions(thinly sliced)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(diced)
- 2 medium Bell peppers(one red, one green, thinly sliced)
- 1 cup Coconut milk(full-fat)
- 1/4 cup Coriander(fresh, chopped)
- 1/4 cup Parsley(fresh, chopped)
- 1 small Chili pepper(optional, finely chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Ensure the salt cod is properly soaked and desalted according to package directions (this can take 24-48 hours, changing the water multiple times). Drain and cut into serving pieces.
- 2
In a large, deep skillet or pot, heat the olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 8-10 minutes.
- 3
Add the minced garlic and sliced bell peppers. Cook for another 5 minutes until the peppers begin to soften.
- 4
Stir in the diced tomatoes and optional chili pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.
- 5
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper, keeping in mind the cod is already salty.
- 6
Carefully arrange the salt cod pieces in the simmering sauce. Cover the skillet and cook for 15-20 minutes, or until the cod is opaque and flakes easily. Avoid overcooking.
- 7
Stir in most of the chopped coriander and parsley. Garnish with the remaining herbs. Serve hot, traditionally with rice or boiled potatoes.
💡 Pro Tips
- ✓The key to good bacalhau is proper desalting. Don't skip this step.
- ✓Adjust the chili pepper to your spice preference.
- ✓If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes before adding the fish.
🔄 Variations
- Add a bay leaf to the sauce for extra aroma.
- Incorporate olives or capers for a briny kick.
- Some recipes include a splash of white wine when sautéing the onions.